Which of the following is a safe cooking method for poultry?

Cooking poultry to an internal temperature of at least 165°F (75°C) is the correct method to ensure food safety. This temperature is crucial because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which can cause foodborne illnesses. Using a food thermometer to check the internal temperature of the poultry is the best practice in ensuring that it is fully cooked and safe to eat.

Other options may lead to unsafe consumption. Cooking until it looks golden brown may lead one to believe the poultry is done, but color alone is not a reliable indicator of doneness. Cooking at high heat for a short period may not allow the internal temperature to reach the necessary safe level. Cooking only on one side fails to ensure that all parts of the poultry reach the safe temperature, leaving room for bacteria to survive. Thus, relying on temperature rather than visual or time-based cues is essential for ensuring poultry is safe to consume.